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Source: Fabulous Food Associations

Pork Roast Tangerine
The tangerines really compliment this pork roast!
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Serves: 12
Prep Time: 120 minutes
Cook Time: 120 minutes
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1 three-pound pork loin, boneless, rolled and tied
1 tablespoon dry mustard
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tangerine, or orange
1 cup water
1 tablespoon water
1 cup tangerine juice, or orange juice
1/4 cup honey
1 tablespoon cornstarch
2 tablespoons butter, or margarine

Preheat oven to 325 degrees. In a small bowl combine mustard, salt and pepper. Rub roast with mustard mixture. Place roast on rack in shallow roasting pan; insert meat thermometer in thickest part of roast. Roast pork for 1 to 1 1/2 hours or until meat thermometer registers 155 degrees to 160 degrees.

Meanwhile, rinse tangerine or orange and remove peel, reserving peel. Section tangerine or orange and set aside. Remove white membrane from peel and cut about 2 tablespoons julienne strips. In small saucepan combine julienne strips and 1 cup water. Bring to a boil; reduce heat and simmer about 15 minutes. Drain.

In small saucepan combine tangerine or orange juice and honey. In small bowl combine cornstarch and 1 tablespoon water. Add to tangerine juice-honey mixture. cook over medium heat till thickened and bubbly, stirring constantly. Add butter and cooked peel; cook till butter melts, stirring constantly.

Slice roast and arrange on serving platter. Garnish with tangerine or orange sections and spoon sauce over.

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